|Seared Bottom Round Roast|
A Pot Roast dinner is an ideal fall and winter dish that definitely fits into the plan of cooking on a budget. There are a number of things that you can do with the left over meat. I like to use either Beef Bottom Round with a decent fat cap or a nice thick boneless Chuck Roast. Pot Roast dinner can be cooked in the oven, on the stove top or in a Crock Pot (slow cooker).
The keys to a great pot roast dinner are:
- Searing the meat (even if you put it in a crock pot for cooking
while you are at work, I would sear it first). Searing the meat first
gives it a nice crust and locks in moisture and flavor. Also it
yields great tasty pan drippings for your sauce or gravy.
- Before searing, season all sides of the beef with salt, pepper and
granulated garlic. Add enough oil to coat the bottom of your dutch oven
or roasting pan and with medium to medium high heat, sear the beef on
- Next, add chunks of celery, onion and carrot to your roasting pan,
dutch oven or crock pot. These will add lots of flavor to your gravy
due to the natural juices they give out.
- Add in a good amount of liquid - use all beef broth or, use 1/2
broth and 1/2 water. I prefer mostly beef broth. To lend a slightly
different flavor, add in some red wine (but only the kind you would
drink). If you are doing the roast in the oven or on top of the stove
you can start with liquid about a third of the way up the roasting pan
or dutch oven. Check it from time to time for evaporation. For crock
pot cookery you should follow the manufacturers recommendations, or your
recipe booklet for the amount of liquid needed.
- Cover the roast and let it braise for a long period of time. The time it takes to braise and become tender depends on the size of the meat. For a 4 to 5 pound bottom round, for instance, it will take about 3 1/2 to 4 hours to become really tender when cooked in a conventional oven or on the stove top. If you are cooking it in a crock pot for all day cooking you can start it out on high and leave it on low. At the end of the work day it will be tender and juicy.
Tonight I am making a pot roast dinner with a chuck roast. It will cook on the stove top, versus the oven.